Physiological benefits of a honeydew-based functional food fortified with selected bioactive agents justified by trials

Department of Plant Physiology and Plant Ecology, Institute of Plant Production, Hungarian University of Agriculture and Life Sciences (MATE), Budapest, Hungary

D. Pituk

pituk.dora@gmail.com

Expedit Nodum Ltd, Budapest, Hungary

V. Szarka

nika.szarka@gmail.com

Expedit Nodum Ltd, Budapest, Hungary

A. Kiss

attilakiss.eger@gmail.com

Agricultural and Food Industrial Innovation and Knowledge Centre, Debrecen University (DU), Debrecen, Hungary

DOI: https://doi.org/10.2478/ausal-2021-0003 | Journal eISSN: 2066-7744

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Language: English

Page range: 44 - 56

Published on: Dec 17, 2021

Published by: Sapientia Hungarian University of Transylvania

In partnership with: Paradigm Publishing Services

Publication frequency: 1 issue per year

Keywords:

inulin,

honeydew,

functional food,

pumpkin,

sea buckthorn

Related subjects:

Business and economics,

Business management,

Industries,

Agribusiness, food industry,

Industrial chemistry,

Food science and technology

© 2021 E. Némedi, J. Nemes, I. Mirmazloum, D. Pituk, V. Szarka, A. Kiss, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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